Fish

Grilled Sea Bass

Name: Grilled Sea Bass
Yield: 1
Ingredients: 10.51 oz (298 g) whole European sea bass (branzino); 0.08 oz (2.4 g) fine salt; 0.42 oz (12 g) prepared balsamic vinaigrette; 0.04 oz (1.2 g) Mediterranean herb blend; 0.13 oz (3.8 g) fresh thyme; 0.63 oz (18 g) lemon; 0.22 oz (6.2 g) prepared balsamic vinaigrette; 0.13 oz (3.8 g) balsamic glaze; 0.99 oz (28 g) cherry tomatoes; 0.07 oz (2 g) fresh thyme; 0.09 oz (2.5 g) prepared basil pesto

Ingredients, directions, and nutrition — adapted for your kitchen.

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Grilled Sea Bass — AI-generated serving illustration. About the images

Ingredients & directions

Servings

Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.

Ingredients

whole European sea bass (branzino)10.51 oz (298 g)
fine salt0.08 oz (2.4 g)
prepared balsamic vinaigrette0.42 oz (12 g)
Mediterranean herb blend0.04 oz (1.2 g)
fresh thyme0.13 oz (3.8 g)
lemonFor serving0.63 oz (18 g)
prepared balsamic vinaigretteFor serving0.22 oz (6.2 g)
balsamic glazeFor serving0.13 oz (3.8 g)
cherry tomatoesFor serving0.99 oz (28 g)
fresh thymeFor serving0.07 oz (2 g)
prepared basil pestoFor serving0.09 oz (2.5 g)

Directions

Scale and gut the sea bass and remove the gills. Season with salt, drizzle with dressing, and place thyme leaves and sprigs in the cavity.
Grill to an internal temperature of 154°F (68°C).
Garnish with a lemon wedge, roasted cherry tomatoes, pesto, and balsamic glaze.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.

Nutrition per original serving

275kcal

48.8 gProtein

8.8 gFat

0 gCarbs

Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.

This recipe is provided for personal use.

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